Journal of Natural Fibers ( IF 3.5 ) Pub Date : 2018-09-24 , DOI: 10.1080/15440478.2018.1521762 Shahid Adeel 1 , Mahwish Salman 2 , Shazia Anwar Bukhari 2 , Khadija Kareem 2 , Fazal-ur- Rehman 3 , Atya Hassan 4 , Mohammad Zuber 3
Food products as a source of natural colorants are gaining widespread popularity around the globe due to their ayurvedic and eco-friendly nature. Current study is aimed with the utilization of food products (Saffron and madder) as a source of dye for woolen yarn. It is found that, for Saffron, irradiation of yarn for 6 min gives high color strength by dyeing for 45 min in the presence of 2% of salts using un-irradiated dye bath of 1 pH, whereas for madder, 4 min is optimal irradiation time for extract to dye irradiated yarn for 25 min in the presence of 6% of salts using the irradiated dye bath of pH 1. The mordanting carried out at optimal conditions show that using both extracts, woolen yarn dyed at optimal conditions has given good color characteristics. It is concluded that microwave radiation has not only improved natural dyeing process but also make the process more eco-friendly and sustainable as well.
中文翻译:
环保食品是羊毛纱线染色的天然着色剂来源
作为天然色素来源的食品由于其阿育吠陀和生态友好的性质而在全球范围内得到广泛普及。当前的研究旨在利用食品(藏红花和茜草)作为羊毛纱线的染料来源。已发现,对于藏红花,在2%的盐存在下,使用1 pH值的未照射染料浴染色45分钟,对纱线进行6分钟的照射可获得较高的色强,而对于madder而言,最佳照射时间为4分钟在pH值为1的辐射浴中,在6%的盐存在下,提取物对辐照纱线进行染色的时间为25分钟。在最佳条件下进行的染棉表明,在两种条件下使用两种萃取物,在最佳条件下染色的羊毛纱线具有良好的颜色特征。